Light, crispy & super-tasty coconut fish with curried mayo

I’ve never really been one for crumbed and fried stuff, they always just seem to taste of oil & breadcrumbs, but then I saw this recipe from my current favourite book and decided to try it out.
Well, it’s deeelish! Using desiccated coconut instead of breadcrumbs and butter or coconut oil instead of sunflower oil makes all the difference.
You have to use a good quality fish though, as the fish is the hero of the dish, there’s no masking the flavour with breadcrumbs and other nasties.
With it’s pure and bold flavours, I can easily imagine eating this dish somewhere in the south of India or the Caribbean…

You will need:
White fish, cut into strips {I used fresh hake fillets from Woolworths, cleaned and deboned – skin on – I know, how lazy of me..!}
2 eggs, lightly beaten
Desiccated coconut
Coconut oil or butter for frying {I used butter}

Very simple – just dip the fish strips in the egg, then coconut, then fry until golden and just cooked. There’s nothing worse than overcooked, rubbery fish!

For the curried mayo:
1 onion, diced
1 tsp curry powder
1 thumb sized piece of ginger, peeled and finely chopped
2 cloves of garlic, finely chopped
Mayonnaise
Butter
Sauté the onion in butter and add curry powder, garlic & ginger. Sauté until the onion is soft and fragrant.
Add to a few dollops of full-fat mayo and blitz with a stick blender.

Voilà – all done! Serve with a nice refreshing salad and a wedge of lemon.